Lemony Yogurt Sauce

This bright, creamy yogurt sauce is lightly flecked with herbs and is great for everything from drizzling over savory bowls of grains to spooning on top of fried rice, breakfast hash, or Buckwheat Crepes. Double the recipe for a larger group or to keep a little jar of the sauce in the refrigerator. It's season-less, really.

Morning Notes: Depending on the kind of yogurt you use and how you prefer the consistency of this sauce, feel free to add a spoonful (or two) of cold water to thin it out.

Megan Gordon is a food writer and recipe developer; she writes regularly for The Kitchn and on her own blog, A Sweet Spoonful. Her work has appeared in numerous national magazines, including Better Homes and Gardens and the Edible publications. Megan owns and runs a Seattle-based granola company, Marge, which is distributed nationally and has been recognized by the Wall Street Journal and Sunset magazine.

This is quite yummy. I am planning on using it with the California Barley Bowl next morning. I used 2 tsp dried tarragon instead of the chives because it happens to be something I have a lot of on hand, and I didn't have chives.